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🍽️ Vegetable Salad with Corn

309 kcal · 30 min · 4 servings

Ingredients

• 2 large tomatoes
• 1 avocado
• 1 tbsp lemon juice
• 1 red bell pepper
• 2 cooked potatoes (from the day before)
• 2 tbsp raisins
• 4 tbsp corn (canned)
• 2 tbsp white wine vinegar
• 3 tbsp seed oil
• salt
• pepper

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Immediately cool them down in a bowl of cold water.
3. 3. Peel off the skin.
4. 4. Quarter the tomatoes.
5. 5. Remove the seeds.
6. 6. Cut the flesh into bite-sized pieces.
7. 7. Cut the avocado in half.
8. 8. Remove the pit.
9. 9. Take the flesh out of the skin.
10. 10. Slice the avocado.
11. 11. Drizzle the avocado slices with lemon juice immediately.
12. 12. Wash the bell pepper.
13. 13. Remove the stem and seeds.
14. 14. Cut it in half.
15. 15. Scrape out the white inner membrane.
16. 16. Cut the flesh into strips.
17. 17. Cut the potatoes into small cubes.
18. 18. Now mix all the prepared ingredients with the corn and raisins.
19. 19. Whisk vinegar, oil, salt, and pepper together in a small bowl.
20. 20. Pour the dressing over the vegetable salad.
21. 21. Mix everything thoroughly.
22. 22. Store the salad in a sealed container in the refrigerator.

Nutrition per serving

• kcal: 309
• Protein: 5 g · Fett/Fat: 19 g · Carbs: 29 g